Add the thinly sliced onions and whole mustard seeds, smoked paprika, and let it caramelized with a pinch of salt.
Add fresh bay leaf and thyme and deglaze with apple cider vinegar and Worcestershire.
After the vinegar and Worcestershire are reduced add the wine and allow the alcohol to evaporate.
Add the beef stock and chicken stock and bring it to a boil and allow to cook for approximately one hour.
Remove the pot from the stove, remove the thyme sprig and bay leaf and adjust seasoning.
Preheat your oven to broil.
Toast lightly your bread in the oven on both sides; rub the garlic clove on the toasted bread and drizzle with olive oil.
Pour the onion soup in ovenproof onion soup caps add the garlic-scented toasted bread, top with shredded Grand trunk and slices of Gruyere.
Bake in the oven until golden brown and serve.
Video
Notes
Bon Appetit.Chef Notes: From our trip to France over the years, we came out with this unique recipe using some of our favorite suppliers. Giving sweetness and acidity in a mouth full.This is one of our family's favorite soups on a cool winter night. I hope you will enjoy as much as our Family doesWine Pairing: Pinot NoirJuice Pairing: Ginger Spice